Easy Vegan Crêpes

Breakfast, Dessert & Sweet, Vegan

Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.

Serves: 4 people, 12 crêpes     Time: 30 min

Ingredients

200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry


Directions

Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.

 

Vegane Crêpes

vegan, Dessert & Süßes

Dünne Crêpes zum Frühstück oder als Dessert oder mit Gemüse gefüllt als schmackhafte Mahlzeit.

Ergibt 12 Crêpes für 4 Personen

Zubereitungszeit: 30 Min.

Zutaten

200 g Weizenmehl
3 EL brauner Zucker
½ TL Backpulver
300 ml Sojamilch (oder Hafer-, Reis- oder Mandelmilch)
200 ml kohlensäurehaltiges Mineralwasser
3 EL geschmolzene Margarine oder Kokosöl für den Teig
1 TL Vanillepulver (nach Belieben)
1 Päckchen Vanillezucker
Salz zum Abschmecken
Margarine oder Kokosöl zum Braten


Zubereitung

Alle Zutaten in einer Schüssel vermengen; darauf achten, dass sich keine Klumpen bilden. Den Teig mit einer Kelle bei mittlerer Hitze in eine geölte Pfanne geben. Die Pfanne schwenken, damit sich der Teig über den gesamten Boden der Pfanne verteilt. Der Teig sollte sehr dünnflüssig sein. 1-2 Min. braten, bis sich die Crêpe dunkel färbt. Die Ränder mit einem Spachtel lösen und die Crêpe wenden. 1 Min. weiterbraten, bis auch die andere Seite braun ist. Keine Edelstahl-Pfanne verwenden, da die Crêpe sonst unweigerlich an der Pfanne kleben bleibt.

 

Easy Vegan Crêpes

Vegan, Desserts & Sweets, Без категории

Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.

Serves: 4 people, 12 crêpes     Time: 30 min

Ingredients

200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry


Directions

Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.

 

Easy Vegan Crêpes

Vegan, Desserts & Sweets, Sin categorizar

Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.

Serves: 4 people, 12 crêpes     Time: 30 min

Ingredients

200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry


Directions

Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.